RECIPES

Chicken Rolls with Julienned Vegetables

These stuffed chicken breasts will add a touch of elegance to your dinner table.

Prep Time

PT15M

Cook Time

PT45M

Serves

4

Ingredients

2 carrots, large, peeled and julienned

2 tbsp (30 mL) butter, room temperature

1/2 tsp (2.5 mL) tarragon, dried

1/4 tsp (1.25 mL) thyme, dried

4 boneless, skinless chicken breasts

2 tbsp (30 mL) lemon juice

1/2 tsp (2.5 mL) sea salt

1/2 tsp (2.5 mL) pepper

2 zucchini, small, julienned

1 cup (250 mL) low-sodium chicken broth

2 tbsp (30 mL) sherry, dry

2 tbsp (30 mL) parsley, fresh, chopped

Instructions

1 Preheat oven to 350°F (175°C).
2 In a pot of boiling, lightly salted water, add julienned carrots and blanch for a couple of minutes. After about 2 minutes empty water from pan and add cold water to stop cooking process. Drain water.
3 Mix together butter, tarragon and thyme in small bowl.
4 Place chicken breast between two sheets of plastic wrap and with a rolling pin or meat mallet pound the chicken breast until it is about ¼ of an inch thick. Repeat this with each of the chicken breasts. Place the chicken breasts on a large cutting board after they are pounded and sprinkle with lemon juice, salt and pepper. Place about 2 pieces of carrot and 2 pieces of zucchini on top of the carrot close to edge of each piece of chicken. Place an equal amount of the butter mixture on each of the 4 pieces of chicken on top of the vegetables.
5 Carefully roll up each piece of chicken with the vegetables and place in a casserole dish, seam side down. Secure with toothpicks if necessary.
6 Add chicken broth and sherry to casserole dish and cover with foil. Put in oven and cook chicken until thoroughly cooked and juices are clear.
7 Remove juices from casserole and place in small pan on stove. Cover casserole dish with foil and let chicken sit for a few minutes. Bring liquid to a medium boil until liquid is reduced by half. Add parsley.
8 Slice chicken rolls and serve on a plate with sauce spooned over chicken.